5pc lamb shanks (1 1/2 lb each)
1 white onion, diced
2 carrots, diced
3 stalks celery, diced
3 cloves garlic
2T tomato paste
1 cup wine
1 small jar Herb de Provance
2 bay leaves
1/2 bunch parsley
1 sprig rosemary
Water

Sunchoke Puree:
2lbs sunchokes
1 clove garlic
1 shallot, cleaned
1 quart milk
1 quart water

Potato Puree:
3 Yukon Gold potatoes, peeled, quartered
Salt and pepper to taste

In saute pan, sear lamb shanks until golden brown on all sides. Pull and reserve. In the same pan, caramelize the white onion, carrots, celery and garlic. When caramelized, add tomato paste. Cook for 2 minutes then add the wine and herbs. Reduce by half.
Place shanks back into pot with reduction; cover with water. Bring to a boil; put foil over top and place in oven at 450 degrees. Cook until tender, about 2 to 2 1/2 hours.

Sunchoke Puree:
In a medium-sized pot, boil all ingredients until soft. Remove sunchokes, garlic and shallot from liquid and puree.

Potato Puree:
In a small pot, cook potatoes until soft; smash with fork. Add to sunchoke puree.
Season with salt and pepper.

To Plate:
Plate in a bowl with puree on the bottom, spring vegetables of choice (ie sautéed zucchini, yellow squash, pearl onions) on top; add lamb shanks.